Crock-Pot Butterbeer Rum
A drink that leans on cans cream soda and brown sugar.
contains dairycontains alcohol
Ingredients
US
Metric
- 1420 ml water
- 340 g cans cream soda
- 240 ml brown sugar
- 1 stick unsalted butter
- 1/2 c butterscotch syrup, divided
- 3 cinnamon sticks
- 5 ml vanilla
- 2 ml salt
- 470 ml spiced rum
- Whipped cream, for serving
- gold sanding sugar, for serving
Make it lactose-friendly
- 12 oz cans cream soda → lactose-free cream or coconut cream
- 1 stick unsalted butter → plant butter, ghee (mostly lactose-free), or olive oil
- Whipped cream, for serving → lactose-free cream or coconut cream
Steps
- In Crock-Pot, combine water, cream soda, sugar, butter, 1/950 ml butterscotch, cinnamon sticks, vanilla and salt.
- Cover and cook on low for 3 to 3 1/2 hours, until warm and butter is melted. Remove lid and stir in rum.
- Pour remaining butterscotch syrup onto a shallow plate.
- Dip rims of mugs in syrup before filling with butter beer.
- Top with whipped cream, sprinkle with sanding sugar, and serve.
Nutrition (estimated, per serving)
| Calories | 471 |
|---|---|
| Protein | 2.3 g |
| Fat | 31.8 g |
| Carbs | 46.9 g |
| Fiber | 0.8 g |
| Sodium | 300 mg |